Stuffed Mushroom al la Ritz

Ingredients:

Makes: 16 large stuffed mushrooms

•     1 (0.9-ounce) package hollandaise sauce mix, prepared according to package directions

•     16 large mushrooms (about 1 pound)

•     1/2 small onion, minced

•     1/4 cup chopped red bell pepper

•     1/2 pound turkey sausage

•     2 tablespoons plain bread crumbs

•     1/4 teaspoon salt

•     1/4 teaspoon black pepper

See an Asian Pot Roast Recipe

Directions:

1.  Preheat oven to 350 degrees F.

2.  Remove mushroom stems from caps; finely chop stems. 

3.  In a large skillet, saute chopped mushroom stems, onion, bell pepper, and sausage over medium-high heat until sausage is crumbled and browned. Remove from heat and stir in remaining ingredients; mix well then stuff each mushroom cap and place on a large rimmed baking sheet.

4.  Bake 20 minutes, or until mushrooms are tender. Spoon hollandaise sauce over mushrooms, and serve immediately.

Herbed Oyster Mushrooms With Quinoa

Ingredients: 

Mushrooms
-500gr fresh oyster mushrooms
-1/4 cup olive oil
-2 garlic cloves crushed
-1 tsp dried rosemary
-pinch of sea salt
-juice of 1 lemon
-1 tsp dried oregano

Quinoa 
-1/2 cup quinoa
-1 cup water
-1 mushroom stock cube[or vegetable stock cube]
-1 tbsp margarine
-2 carrots 

Directions: 

First mix oil with garlic, salt and rosemary. Place mushrooms in a bowl and pour the oil mixture over them and toss. Let them marinate for 10-15 minutes and then place on the grill to cook [a toaster grill works perfect!] for 7-15 minutes depending how juicy on crunchy you like them. Once they are ready put them on a plate and sprinkle them with oregano and splash them with lemon juice [keep half of the juice for the fresh carrots]. To prepare the quinoa, wash it first with running water, rubbing it with your hands, then place in a pot with the water and stock cube, bring to boil, cover the pot and reduce heat to low. Let it steam for 12 minutes and when it is done and still warm mix in the margarine.
Wash carrots and grate them, then pour the remaining lemon juice on them. To serve, either mix carrots with quinoa or place them by the sice and top with the oyster mushrooms. This serves 2.

Recipe found at: http://www.veggie-wedgie.com/?p=572

Vegetable Bibimbap

Ingredients:2 cups white or brown rice, cooked to make around 4 cups
1/2 cucumber, julienned
Salt
1 packet of firm tofu
Sesame oil
1 large carrot, peeled and julienned
1 cup of mushrooms, sliced
1 cup green beans, ends cut off and cut in thirds (about half-a-finger in length)
Boiling water
Toasted sesame seeds
2 raw eggs (optional)
1/2 sheet roasted seaweed (like what you wrap your sushi in), cut into small strips with scissors
Gochujang (red pepper paste) or chilli sauce, optional

Instructions:1. Start to cook your rice (your usual method) then prepare the other ingredients.
2. Cucumbers – sprinkle cucumbers with salt and leave to drain in a strainer/colander for 10 minutes. Squeeze out excess water.
3. Tofu – Rinse and drain tofu. Cut into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a frypan or cutting board on top to press out excess liquid. Let sit for 10 minutes. Heat a tablespoon of sesame oil in a pan and fry tofu, turning once, until golden. Remove tofu from pan and drain on paper towel. When cool enough to handle, cut into strips.
4. Carrots – Heat a tablespoon of sesame oil in a fry pan/wok. Add carrots and a pinch of salt and stir fry until cooked through. Remove from the heat.
5. Mushrooms – Heat another tablespoon of sesame oil in a fry pan/wok. Once the oil is hot, add the mushrooms and stir fry until cooked through. Remove from the heat.
7. Green beans –  Blanche the beans in a bowl of hot water, just enough to warm them without losing their crunch.
8. To assemble – place a dolsot or fry pan over medium heat. When it’s  hot, add 1 tablespoon of sesame oil and swirl to coat the pan.
9. Add the rice and pack it down evenly with a spoon; it should start to sizzle at the bottom.
10. Arrange the cucumber, tofu, carrot, mushrooms and green beans on top of the rice.
11. Cook for a few minutes until ingredients are heated through.
12. Place the egg on top and garnish with sesame seeds and seaweed. 

Recipe found at: http://vegematarian.com.au/2012/07/01/vegetable-bibimbap/

Mushroom Soup

Preparation time: 45mins
Serves 4-6

• 40g (1½ oz) dried shiitake mushrooms
• 400g (14 oz) button mushrooms, roughly diced*
• 150g (5 oz) flat or swiss brown mushrooms, roughly diced*
• 2 tbs olive oil
• 2 garlic cloves, finely diced
• 2 leeks, washed and roughly diced
• 1 celery stick (including leafy top), roughly diced
• 2 sprigs of fresh thyme
• 1 lt vegetable stock
• ¼ cup basmati rice
• 2 tbs soy sauce or tamari
• 1½ cups non-dairy milk (I used rice milk) 

Directions:  

lace the dried shiitake mushrooms in a bowl with enough hot water to cover, allow to soak for 10 minutes. Strain the mushrooms reserving approximately 1 cup of the liquid. Roughly chop the mushrooms and set aside.

Heat the olive oil in a good sized pot, add the garlic, leeks and celery and fry over a medium heat for 3-4 minutes until soft.

Add the mushroom, including the shiitake and fry over a medium heat for a few minutes tossing well.

Add the reserved shiitake liquid and the sprigs of thyme. Turn down the heat and placing a lid on the pot allow the mushrooms to gently cook for 10 minutes tossing the pan occasionally.

Add the rice and stock and bring to a gentle simmer, cook over a medium heat for 15-20 minutes until rice is tender.

Using a stick blender or in batches in a food processor blend the soup until thick and creamy. Over a gentle heat stir in the rice milk and heat through continuing to stir for a few minutes until hot.

Serve the soup in warm bowls topped with a little extra fresh thyme and the chopped almonds.

A wonderful vegetarian mushroom soup that is perfectly robust in flavor and texture, enjoy!! 

Recipe found at: http://www.veggienumnum.com/2011/05/mushroom-soup/

MUSHROOM, MILLET + LEEK FRITTATAS

Ingredients:
9 eggs
2/3 cup cooked and cooled millet
1/4 cup cream or milk (coconut milk would work too)
1 tsp. sea salt, divided
1 tsp. fresh ground pepper
1/2 tsp. red pepper flakes
8 oz. mushrooms, stems rmoved, roughly chopped
1 T. extra virgin olive oil, divided
2 leeks, cleaned, halved and thinly sliced
3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
8 oz. sheeps feta  

Directions: 

Preheat the oven to 350'. Grease a standard muffin tin.

In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.

In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the leeks with another pinch of salt for 8-10 minutes until just browned. Add the leeks to the bowl of mushrooms, add the herbs and cooked millet and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.

Fill the muffin tins a generous 3/4 of the way full, the mixture should last you all dozen tins depending on the size of your eggs. Top each with some crumbled feta and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce. 

Recipe found at: http://www.sproutedkitchen.com/home/2013/3/11/mushroom-millet-leek-frittatas.html

Tofu and mushrooms with bean sprouts and spinach

Ingredients

•  300-g. block of firm tofu, cut into half-inch cubes
  200 g. of mung bean sprouts, rinsed and drained
  200 g. of spinach, rinsed, drained and roughly chopped
  150 g. of mushrooms, sliced
  4 cloves of garlic, peeled and minced
  1 onion, peeled and sliced
  a thumb-sized piece of ginger, julienned
  cooking oil, about 2 c.
  3 tbsps. of oyster sauce (for strict vegetarians, there are vegetarian oyster sauces)
  salt
  pepper
  sesame seed oil

Instructions

• Heat the cooking oil. When smoking, add the tofu cubes and fry until golden .Scoop out the tofu and drain on paper towels. Pour off the cooking oil until only about two tablespoonfuls remain.Reheat the oil. 
• Add the ginger, garlic and onion and cook until fragrant, about 30 seconds. Add the mushrooms. Stir fry for 30 seconds. Add the spinach. And the mung bean sprouts. Stiry fry just until the vegetables lose volume, about one minute. 

Recipe found at: http://healthyeats.casaveneracion.com/tofu-and-mushrooms-with-bean-sprouts-and-spinach/

Mushroom Lasagna

Ingredients:

Serves 6 to 8 (more as a first course)

Salt
Olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
1 1/2 pounds cremini or portobello mushrooms
1 cup freshly grated parmesan

Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.

Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.

Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.

Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.

Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

* Burning question: Do you overlap your lasagna noodles on each layer? I think that’s the way it is usually done, but it has been so long since I made lasagna, I couldn’t remember. I decided to line mine up, and ended up with three neat rows down my 9 x 13 pan (I trimmed the ends of the noodles, because I can occasionally be a neat freak) and found it exceptionally neat and pretty to serve, as each piece could have two ruffly edges. This meant I only used 12 noodles total, or about 2/3 of a one-pound box.  

Recipe found at:http://smittenkitchen.com/blog/2010/10/mushroom-lasagna/

Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles

Ingredients

• 1 1-ounce sheet of dried kombu, see Note
• 3 ounces dried shiitake mushrooms, finely ground in a food processor
• 2 cups all-purpose flour
• 3/4 cup water
• 1/2 cup soy sauce
• 1/4 cup mirin
• 6 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
• 1 pound Swiss chard, —stems finely chopped, leaves coarsely chopped
• Kimchi and honey, for serving (optional)

Directions

• In a large pot, combine the kombu with 14 cups of water and bring to a simmer. Cook over low heat, without boiling, for 30 minutes. Discard the kombu and bring the cooking broth to a boil. Add the ground mushrooms and return to a boil. Remove from the heat, cover and let steep for 30 minutes.
• In the bowl of a standing electric mixer fitted with the dough hook, mix the flour and water at medium speed just until the flour is moistened. Increase the speed to medium high and beat until a smooth, firm, elastic dough forms, 8 to 10 minutes. Wrap the dough in plastic; let stand for 30 minutes.
• Strain the broth into a heatproof bowl. Wipe out the pot and return the broth to it. Add the soy sauce and mirin and bring to a boil. Add the sliced shiitakes and Swiss chard and cook just until tender, 2 minutes; keep warm.
• On a lightly floured surface, roll the dough out 1/8 inch thick. Using a pastry wheel, slice the dough into uneven strips. Bring the broth back to a boil and add the noodles. Cook, stirring, until tender and the soup is slightly thickened, 5 minutes. Ladle the soup into bowls and garnish with kimchi and a little honey.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/shiitake-and-swiss-chard-_n_1061066.html

Double Mushroom Miso Soup and Sesame Broccoli

Ingredients

• 6 cups vegetable broth (I used No-chicken Broth)
• 1/2 cup (.35 ounce) dried sliced shiitake mushrooms
• 1 tablespoon dried shredded wakame (optional, but good)
• 1 cup sliced white mushrooms
• 1/2 carton (about 6 ounces) firm silken tofu, cut into 1/2-inch cubes (I used Mori-nu Lite)
• 2-3 tablespoons white miso

Instructions

1. Bring the vegetable broth to a boil and add the dried mushrooms and seaweed. (If you are using whole dried mushrooms, add them now, let them soften, and remove them and slice before adding back to the pan with the other ingredients.) Simmer until mushrooms are softened, about 10 minutes.
2. Add the button mushrooms and silken tofu and simmer until the mushrooms are tender. Ladle out about 1/2 cup of the broth and stir it into 2 tablespoons of the miso. Mix until smooth and add to the pot. Taste, and if more miso is needed, repeat the process with another tablespoon of miso.
3. Allow the soup to simmer for about 5 more minutes without boiling and serve.

Preparation time: 5 minute(s) | Cooking time: 15 minute(s)

Recipe found at: http://blog.fatfreevegan.com/2007/10/double-mushroom-miso-soup-and-sesame.html

Caramelized Mushroom and Onion Biscuits

Ingredients

1/2 pound cremini mushrooms, sliced

1 tablespoon olive oil and 1 tablespoon unsalted butter

1 small yellow onion, sliced

1 tablespoon olive oil and 1 tablespoon unsalted butter

1 tablespoon chopped fresh thyme

1 tablespoon balsamic vinegar or balsamic vinegar reduction

salt and coarse ground black pepper

3 cups all-purpose flour

2 Tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup vegetable shortening, cold and cut into cubes
1/2 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 egg beaten for egg wash

Directions

• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium saute pan over medium heat. Add mushrooms and allow to cook until tender and golden brown, stirring occasionally. Add a sprinkling of salt and pepper. Remove from the pan. Add 1 tablespoon olive oil and 1 tablespoon butter in the same pan. Add onions and cook down until tender and browned, stirring occasionally. Remove from heat, add the mushrooms back to the pan along with thyme, balsamic vinegar, salt and pepper. Set aside to cool.
• In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Add the cooled mushroom and onion mixture and blend together.
• Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet, brush with egg wash and sprinkle with coarse sea salt. Bake at 425 degrees F for 12-15 minutes. Serve warm as an egg sandwich or with gravy. These biscuits are best eaten the day they’re made, but will last up to 2 days. 

Recipe found at:  http://joythebaker.com/2012/02/caramelized-mushroom-and-onion-biscuits/

Meg's Marinated Mushrooms

Ingrendients

2 tablespoons champagne or white wine vinegar

1 tablespoon capers, minced

1/4 cup finely diced radish

3 green onions, white and light green parts, cut into thin half-moons

1/2 teaspoon minced fresh thyme

1/2 teaspoon minced fresh marjoram

1/4 teaspoon fennel pollen or finely ground fennel seed

1/8 teaspoon freshly ground black pepper

1 teaspoon butternut squash seed oil or sesame oil

3/4 pound crimini or button mushrooms

1/4 pound shiitake mushrooms

1/4 teaspoon table salt

1/4 cup grapeseed oil

1 medium shallot, minced

Directions

1. In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
2. Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
3. Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
4. Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.

Recipe found at: http://www.yummly.com/recipe/external/Meg_s-marinated-mushrooms-324257

Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons

Ingredients

• 3 tablespoons butter
• 1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
• 4 fresh thyme sprigs
• 1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
• 3 tablespoons Cognac or brandy
• 3 garlic cloves, minced
• 8 cups canned vegetable broth
• 1 cup dry white wine
• 18 1-inch-thick slices French-bread baguette, toasted
• 8 ounces soft fresh goat cheese, room temperature

Directions

 

Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)

Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

Read More http://www.epicurious.com/recipes/food/views/Caramelized-Onion-and-Portobello-Mushroom-Soup-with-Goat-Cheese-Croutons-106175#ixzz2NFp6rmMY

Mushroom, White Bean, and Tomato Stew with Parmesan

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 12 oz. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.  Cremini mushrooms are sometimes called Baby Bellas.)
• 1/4 cup homemade chicken stock (or use canned chicken or vegetable broth.  If using canned broth I would start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor.)
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1/2 cup finely chopped fresh parsley (I used flat Italian parsley, but either kind will work)
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese for serving (optional, but good)

 

Directions 

• Heat olive oil in a large heavy frying pan large enough to hold all ingredients.  Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown.  This will take about 8 minutes.
• While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.  When onions are slightly browned, add mushrooms and 1/4 cup stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.  While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
•  After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan.  Cover again and simmer 10  minutes more.
•  After 10 minutes the stew should be slightly thickened and flavors should be well-blended.  Season to taste with salt and fresh ground black pepper.  Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. 

Recipe found at: http://www.kalynskitchen.com/2011/04/recipe-for-mushroom-white-bean-and.html

Quinoa Pilaf with Crimini Mushrooms

Ingredients

1 tablespoon kosher for Passover olive oil

1 small shallot, peeled and chopped

1/2 cup crimini mushrooms, wiped clean and thinly sliced

1 1/2 cups quinoa, rinsed well and drained

1/2 teaspoon fresh thyme leaves removed from their stems

1 bay leaf

1 1/2 teaspoons kosher salt

Freshly ground black pepper

3 cups vegetable stock, or water

Directions

• Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
• Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
• After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.

 See more at: http://www.foodnetwork.com/recipes/quinoa-pilaf-with-crimini-mushrooms-recipe/index.html#sthash.ytR1Wmvv.dpuf

Sauteed Cremini Mushrooms With Garlic And Thyme

Ingredients

• 1 pound cremini mushrooms, sliced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup white wine

Directions

1. Prep the mushrooms. Heat the butter and oil in a medium sauté pan over medium heat. When the butter's foaming, add the mushrooms and stir. Cook, letting them sit in the pan for the first 4 minutes to brown, and then stirring constantly until they soften, 4-6 minutes more.

2. Stir in the thyme and garlic to combine. Pour in the wine and simmer until the liquid has evaporated and the mushrooms are tender, 2-4 more minutes.

Recipe found at:  http://www.cookthink.com/recipe/4095/Sauteed_Cremini_Mushrooms_With_Garlic_And_Thyme

Mushroom and Watercress Salad with Breadcrumbs

Ingredients

• 2 tablespoons Sherry vinegar
• 1teaspoon Dijon mustard
• 1teaspoon honey
• 1/2cup grapeseed or vegetable oil
• Kosher salt and freshly ground black pepper
• 1/2cup coarse fresh breadcrumbs
• 2 tablespoons olive oil
• 1pound king trumpet or crimini (baby bella) mushrooms, very thinly sliced on a mandoline
• 1/2 small red onion, very thinly sliced into rings on a mandoline
• 1cup watercress, leaves with tender stems

Preparation

• Whisk vinegar, Dijon mustard, and honey in a medium bowl. Gradually whisk in grapeseed oil until emulsified. Season with salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill.
• Combine breadcrumbs and olive oil in a small skillet over medium-high heat. Cook, stirring frequently, until breadcrumbs are golden brown, 4-5 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
• Combine mushrooms, onion, watercress, and vinaigrette in a large bowl and toss to coat. Divide among plates; sprinkle with breadcrumbs.

Read More http://www.bonappetit.com/recipes/2013/01/mushroom-and-watercress-salad-with-breadcrumbs#ixzz2HVe1zz33

Artichoke and Mushroom Frittata

Ingredients

• 4 tbsps extra-virgin olive oil (divided)
• 8 artichokes (baby, trimmed halved)
• 2 garlic cloves (chopped)
• 6 eggs
• 4 tbsps sharp cheddar cheese (coarsely grated, divided)
• 4 ozs crimini (fresh, baby bella mushrooms thinly sliced 

Directions

• Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
• Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
• Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature
•  

Read More http://www.epicurious.com/recipes/food/views/Artichoke-and-Mushroom-Frittata-241856#ixzz2EmJT8K28

Herbed Mushrooms with White Wine

Ingredients

•  1 tablespoon olive oil
• 1 1/2 pounds fresh mushrooms
• 1 teaspoon Italian seasoning
• 1/4 cup dry white wine
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons chopped fresh chives

Directions

1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute. 

Recipe found at: http://allrecipes.com/recipe/herbed-mushrooms-with-white-wine/

Grilled Polenta and Balsamic Mushrooms

Ingredients

• 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
• 2 garlic cloves, coarsely chopped (about 1 tablespoon)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon coarsely chopped fresh thyme
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 1/3 cup balsamic vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
• 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
• 2 cups arugula (2 ounces)
• 8 ounces Parmigiano-Reggiano, shaved

Directions

1. Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
2. Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
3. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
4. Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

Recipe found at: http://www.marthastewart.com/312429/grilled-polenta-and-balsamic-mushrooms?center=0&gallery=274708&slide=284951

Creamy Fettuccine with Brussels Sprouts & Mushrooms

Ingredients

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tablespoon minced garlic
• 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish.

Preparation

1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Recipes found at: http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html